Easy microwaved fish with fennel


Ingredients 20
Servings 4
Time

Ingredients

  • SWEET 'n SOUR CUCUMBER
  • 1
    English cucumber
  • 1
    red pepper, seeded and diced
  • 10
    ml
    fresh ginger, grated
  • oil
  • 5
    ml
    black peppercorns
  • 15
    ml
    brown sugar
  • 30
    ml
    brown vinegar
  • FISH
  • 800
    g
    fish fillets
  • butter
  • salt and pepper
  • SAUCE
  • 30
    ml
    butter
  • 125
    ml
    chicken stock
  • 125
    ml
    cream
  • 15
    ml
    cornflour, blended with a little cold water
  • 5
    ml
    dried dill
  • salt and pepper to taste
  • 1
    lemon, juice
 

Method

 
Halve the cucumber lengthwise then cut each piece in half (also lengthwise) and scoop out the seeds. Using a vegetable peeler, peel off long thin strips of flesh along the length of the cucumber quarter. Sauté the pepper and ginger in a little oil until soft. Add the peppercorns, sugar and vinegar and simmer for a few minutes. Pour over the cucumber strips and leave for 1 hour. Arrange the fish fillets on a microwaveproof plate, with the thicker parts facing out. Dot each fillet with a knob of butter and season to taste with salt and pepper. Cover the fish with wax paper and microwave for 8 minutes on 70 per cent power or until the fish is no longer glassy and is easy to flake with a fork. Turn the fish after 4 minutes. Melt the butter and add the remaining sauce ingredients. Microwave to 2 to 3 minutes on 100 per cent power or until the sauce thickens. Stir well at 1 minute intervals. Serve the fish with the sweet 'n sour cucumber strips.
 

Read more on: fish/seafood  |  microwave
 

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